116
Participants
Start Date
April 21, 2021
Primary Completion Date
May 15, 2021
Study Completion Date
May 15, 2021
Liquid Model
Whey protein beverages will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.
Solid Model
Protein fortified scones will be used, with the amount of fat varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.
Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom, Reading
Volac International Limited
UNKNOWN
University of Reading
OTHER